Chicken Kabsa One Pan Chicken And Rice Recipe – Glen And Friends Cooking
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Chicken Kabsa One Pan Chicken And Rice This is a pretty simple One Pot Chicken and Rice recipe – there are a lot of individual …
I finally went to the Le Crueset store, in Asheville NC, and bought a Cobalt Blue 5Qt. Brasier. Then I made this recipe for dinner this very evening.
These one pan meals are my favourite style of cooking. They are so versatile, hassle free and delicious!
Where did the dry aging cabinet go?
Hi Glen, is this the 3.5 quart or 5 quart braiser? Thanks!
Thanks!
Im definitely trying this!
So easy and so good! Just tried this recipe tonight. Will definitely be part of the meal rotation. Thank you Glen!
I agree with no dried lime, especially with chicken. I like to add a cinnamon stick, orange zest, grated carrot, and maybe some of the orange juice depending on how sweet/acidic your tomatoes are and how much you cook them down.
Yes🤤funny I thought everyone used wild rice😉
Wonderful Again my friend 💝 lovely channel ✨
Wow exactly correct .. how did u know
I made your Bolognese ragu sauce last week and it came out really good! This chicken dish is something I'll definitely make this week along with your Neapolitan pizza dough recipe and I can't wait to try them both. So glad I stumbled onto your page, it's really upping my game as a chef.
cardamon pods 🤢 taste like perfume
Kabsa (also spelled Kabseh) is made all through West Asia. Had it in Lebanon, Qatar and the UAE, delicious 😋
Can you use chicken breaststroke instead of thighs
A fellow Arab here! I’m so glad to see you explore Middle Eastern dishes please do more of these 😍😍
Thank you for the recipe. I just cooked and ate it. It tastes great. Very simple, but very tasty. Very satisfyingly filling, but light and fresh. The spices are reminiscent of curry, but the way it's made is more like paella.
I halved the quantities. I used 300mL of bouillon for one cup of rice. There was no more liquid in the casserole. A little rice was burnt on the walls.
Looks so good!
Hi Glen, big fan of your show. However, and I don't mean to gatekeep, the black lemon is an essential part of a kabsa. May I suggest another Arabic rice dish for you to try that might be more to your taste: "Roz Arabi". I think you'll like it. This is a short reportage showing it being made. I can translate the basic recipe for you
https://m.youtube.com/watch?v=zVy201ZCY28
Parsley? In a Indian dish? I think maybe that's supposed to be fresh coriander, not parsley Glen m8.
The mother of a friend growing up would remove the skin, spice it, and render it separately until crisp, using strips of it to garnish the dish before serving- no more gummy chicken skin!
I remember a simpler version of this being shared by Glen sometime ago called Chicken Spicy Rice. It's become a go-to for me and I've tried playing around with it as well. This more elaborate version looks appetizing.
Watched the channel for ages, first dish I've cooked from it. Love it, so easy and turned out really well.
The best advice for cooking ever "Sometimes you have accept those surprises". Genius!
this looks so good.
Anything with chicken+rice+tomatoes is an instant win in my book.
We have ended up using pearled barley in dishes like this instead of rice for a nice twist.
I think it depends on the quality of the enameled cast iron. I recently bought the America's Test Kitchen recommended "value" pot from Amazon which I could afford, and I already have some scratches in the pot from metal spoons and some chip's around the edge and lid. I'm not particularly rough with pots, but I'm not dainty about them either.
Great
Thanks very much
Your mention of wild rice …
🇨🇦
Have tried to make sassafras?
Try adding some raisins, preferably green or golden raisins found in Indian or Middle Eastern grocery stores
That looked incredible. I love one pot meals.
Never heard of Kabsa before. The seasonings sound really interesting. I too don't like mushy rice, so when I try it I will have to cut the liquid. Thanks for sharing ☺☺☺
I have a recipe similar to this that i got off the internet 20 years ago. It contains ginger, curry powder, cilantro and peas. The rest is similar to yours. About time i pulled it out and made it again. Have to try yours too. Thanks
Cruel!!!! The last comments about the Canadian version with the wild rice and no follow up! I'd love to know how you make the wild rice version. I live in far northern Minnesota and the go to in my house when you are out of everything else is to make wild rice.
This looks really good! I’d add a whole lot more rice for that much chicken, but that’s just my taste.
The enamel on the cast iron is harder than the metal spoon, if anything you're wearing away your spoon
I agree with Glen when it comes to the type of rice. While Basmati has long been my favorite rice, during the pandemic when I couldn't get Basmati I started using Jasmine and have found it to be a great replacement and it brings a wonderful fragrance to any meal.
Wasn't going to watch this since I am not a chicken fan, but I am a big fan of Glen and his wife, and know that there will be something he will teach me or entertain me with bringing back a memory in every episode. Plus I have to hit that Like Button!
I’ve never heard of this. Is this a Middle Eastern dish? Going to try it…looks delish and approachable. Oh by the way, Grandma’s bun recipe – I wrapped the bun dough around boiled hotdogs and baked it. So fun and delish!
Oh man I want to add a bunch of shrooms to that !!!
This recipe looks particularly good, going to try it out for dinner tonight